Potato & Leek Gratin
From EatingWell: January/February 1997
Layers of potatoes and leeks are topped with just a bit of cheese in this healthy gratin.
- 2 cups low-fat milk
- 4 cloves garlic, peeled and slivered
- 1 bay leaf
- 1/8 teaspoon nutmeg, preferably freshly grated
- 1 1/2 teaspoons salt
- Freshly ground pepper, to taste
- 2 pounds all-purpose potatoes, preferably Yukon Gold (4-6 medium), peeled and sliced 1/4 inch thick
- 1 teaspoon extra-virgin olive oil
- 2 cups sliced leeks, (3-4 medium)
- 2 tablespoons reduced-fat sour cream
- 1 teaspoon Dijon mustard
- 1/2 cup grated Gruyère, or sharp Cheddar cheese (2 ounces)
- Place oven rack in the upper third of the oven; preheat to 425°F. Coat a 1 1/2- or 2-quart gratin dish or other shallow baking dish with cooking spray.
- Combine milk, garlic, bay leaf, nutmeg, salt and pepper in a large heavy-bottomed saucepan; bring to a simmer, stirring, over medium-low heat. Gently slip in potatoes, partially cover and simmer gently over low heat, stirring often, just until potatoes are tender, but not soft, and the milk has thickened, 10 to 15 minutes. (Alternatively, combine milk and seasonings in a 2-quart glass measure or microwave-proof casserole; microwave on High for 6 to 8 minutes, until simmering. Slip in potatoes, cover with lid or vented plastic wrap and microwave on Medium for 15 to 25 minutes, stirring twice, just until tender.)
- Meanwhile, heat oil in a nonstick skillet over medium-low heat; add leeks and sauté until tender, about 5 minutes.
- Transfer half the cooked potatoes with a slotted spoon to the prepared gratin dish, discarding bay leaf. Cover with leek mixture. Spread remaining potatoes over leeks. Add sour cream and mustard to milk remaining in the saucepan and whisk to blend; spread over the gratin. Sprinkle with cheese. Bake until bubbly and golden on top, 20 to 25 minutes. Serve.
Per serving: 221 calories; 5 g fat (3 g sat, 2 g mono); 17 mg cholesterol; 36 g carbohydrates; 0 g added sugars; 9 g protein; 3 g fiber; 287 mg sodium; 709 mg potassium.
Nutrition Bonus: Vitamin C (54% daily value), Calcium (24% dv), Potassium (20% dv), Vitamin A (15% dv).
Carbohydrate Servings: 2 1/2
Exchanges: 2 starch, 1 vegetable, 1 fat
More From EatingWell
If you’re planning a holiday party this year, make...Celebrate the new year with EatingWell’s best healthy recipes!...
Eating a meatless dinner on Thanksgiving opens up a world of...Find inspiration for healthy holiday dining and entertaining...
Oatmeal is an ideal breakfast for cooler months and is arguably...
Try one of these 5-minute, healthy smoothie recipes for a...
Whether you're looking for a quick breakfast or a refreshing...
Eating too many added sugars may be taking a toll on our...
Indulge in something sweet with our delicious vegan dessert...
Black bean soup and black bean chili are delicious,...
Whether it’s breakfast, lunch or dinner, healthy wrap recipes...
If you’re looking for a budget-friendly option for dinner,...
Pull out your crock pot and make a delicious and hearty slow-...
Packed with iron, dietary fiber and thiamine, oats are a...
If you’re trying to cut back on carbs or are following a low-...
Apple pie is a favorite fall dessert and pumpkin pie is an...
- Ease of Preparation
- Total Time
- 1 hour or less
- Preparation/ Technique
- Type of Dish
- Side dish, potato/starch
- January/February 1997